Mackerel Pâté with Quick Pickled Rhubarb and Apple
By OcadoLife
Published on 27 February 2023
For a delicious nibble with drinks, try Mackerel Pâté with Quick Pickled Rhubarb and Apple. Created by chef, supper club host and From The Veg Patch author Kathy Slack, this easy recipe features a winning combination of rich pâté – whizzed up in a flash in a food processor – and sharp, crunchy pickles. The sweet-sour flavour of the pink rhubarb stems is terrific for cutting through rich, fatty proteins like mackerel and pork. Try diluting leftover pickling liquor with soda water for a non-alcoholic spritzer.Time and servings
15 minsTotal time
6Servings
15 minsPrep time
Ingredients
- 100 g of caster sugar
- 100 ml of apple cider vinegar
- 150 g of forced rhubarb, trimmed and finely diced
- 1 small apple, cored and finely diced
- 180 g of boneless smoked mackerel, skin removed
- 200 g of half-fat crème fraîche
- 1 lemon, zested
- 0.5 tbsp of extra-virgin olive oil
- 4 slices of sourdough bread, toasted in a griddle pan
- 1 small bunch flat-leaf parsley, leaves picked
Method
Step 1
First make the pickle. Heat the sugar and vinegar in a pan over a low heat until dissolved. Leave to cool completely, then add the rhubarb and apple. Set aside to pickle for at least 10 mins, or cover and chill for up to 1 week (ensure the fruit is submerged in the liquid).Step 2
For the pâté, flake the mackerel into a food processor and whizz briefly to break down the fish. Add the crème fraîche, most of the parsley and lemon zest (reserving some to serve), and a generous grinding of black pepper. Pulse briefly to combine, then scrape into a bowl and chill for at least 1 hr or up to 2 days.Step 3
Cut the toasts in half or into triangles and spread with the pâté. Top with the pickle, remaining parsley and lemon zest, extra-virgin olive oil and black pepper. Delicious as a nibble with drinks.